Crispy Lime Chicken

1. 1

   Trim excess fat from chicken fillets and slice into 2 inch strips.

2. 2

   Place in a bowl and cover with lime juice.

3. 3

   Add sweet chilli sauce, lime zest, garlic and ginger and soy sauce.

4. 4

   Cover and put in fridge to marinate (preferably overnight, but up to 1/2 an hour before cooking is OK).

5. 5

   When ready to cook, take out chicken pieces and scrape off marinade.

6. 6

   Roll each piece in cornflour until covered.

7. 7

   Discard marinade.

8. 8

   Fill the pan or deep fryer with 2-3 inches of frying oil.

9. 9

   Heat until it is hot but not bubbling.

10. 10

    Fry each piece for a minute or two, until brown.

11. 11

    Drain on absorbent paper.

12. 12

    Serve with rice.

No additional tips available.